In a large pot over medium heat, melt butter. Saute onion, garlic, and bacon in butter until the onion is tender and the bacon is cooked (5-8 minutes). Stir in broth, sweet potatoes, pepper, and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.

Stir corn, black beans, and kielbasa into soup. Pour milk and cream together and whisk in flour. Add to soup and simmer for twenty minutes. The soup will thicken as it cooks.

Melt the butter in a large pot over medium heat. Sauté the onions in the butter for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in everything but the milk, flour, and sour creamand reduce heat to low, cover, and simmer for 15 minutes.

In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

Finally, stir in the sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.